Cook me a chili

Azza

Azza

Azza

Caporegime
Joined
6 Dec 2005
Posts
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Location
Birmingham
*Note - not a spec me a thread :)



Going to cook a chili tomorrow and need some ideas on what to put in it.


Sauce? Who does the best tasting sauce?

Tomatoes? - plum in a tin? normal OTV?

Chilis & peppers?


Or just tell me what you guys usually do.



Thanks. :)
 
tomatoes, and lots of them, tinned and plum, kidney beans, tomato puree, chili flakes, chili powder, a lot of actual chilis (no idea which ones I use >.<) obviously minced meat of some description, onions, red/green peppers (with some seeds) think that's roughly it, but it's damn good

Oh, and Garlic
 
i love my chilli recipe
you need

1 onion
couple cloves of garlic
as many chillies as you dare
1 tin of either chopped or plum tomatoes
1 tin of kidney beans
500g of mince (roughly enough for 2 people with the above)
tomato puree to thicken if needed

spices

Coriander, Cumin, Cayenne, Paprika, lil bit of chilli powder ( is basically coriander,cumin salt,pepper and some chilli) chilli flakes if desired, salt , coarse black pepper

Fry you garlic onions and chilli together for 2 - 3mins until soft

add the mince and break up, afterall who wants big lumps of meat in there when cooked
fry the mince until nice and browned, drain juices off if you want (some minces have higher fat content whereas some dont)

Add you tomatoes, kidney beans and tomato paste depending on the consistency of it all

Add all the spices and taste as you go, pay special attention to the salt as i find i keep needed to add a little bit more than the initial sprinkle to really bring out the flavour of the meat

transfer to a pot with a lid and cook in an oven at 150c for anywhere between 1-2-3 hours depending on how you like it, the longer in the over the better it tastes, but.... if you cant be arsed with ovens just cook in the pan until your satisfied, but trust me slow cooked tastes ooo so good.

if you can get any fresh coriander its a bonus :D
 
mac1st3 said:
tomatoes, and lots of them, tinned and plum, kidney beans, tomato puree, chili flakes, chili powder, a lot of actual chilis (no idea which ones I use >.<) obviously minced meat of some description, onions, red/green peppers (with some seeds) think that's roughly it, but it's damn good

Oh, and Garlic
Click to expand...
Pretty much this - but I don't use peppers. But I sometimes use baked beans instead of kidney beans. I few friends add bacon too - but I think it doesn't add anything other than fat/calories.

A spoon or two of cocoa powder is grand too :)
 
Don't buy shopbought sauces they're crap beyond crapness.

2 tins of good chopped tomatos (not stripey label, i've tried them, they're crap)
1 tin of kidney beans
2 onions chopped
3 cloves of strong garlic
a handful of mushrooms chopped
a roasted bell pepper, deseeded + chopped
a tablespoon of chilli powder
half a scotch bonnet very finely chopped, with seeds (maybe more if you like it proper hot)
a tin of baked beans (I don't know why but it works nicely)
a kilo of high quality lean steak mince
splash of lea and perrins
paprika, tobasco and mustard powder

Fry onions, garlic and mushrooms for a few mins
Add mince and brown
Transfer to a big heavy cooking pot and add the tomatos, bell pepper, kidney beans, baked beans and scotch bonnet. Splash lea and perrins in. About a teaspoon of paprika, half of mustard powder and tobasco to taste.
Season to taste.
Turn the heat right down on the hob and leave to simmer for about an hour and a half.

Thats how I do it and people seem to like it. I sometimes add a glug of hot chilli sauce to it as well.
If you ask me chilli is about experimentation, go by taste.
 
Key points:

Don't bother with sauces, a decent tin of chopped plum tomatoes is fine (e.g. napolotena), I only add puree for spag bol, don't really want it mega tomatoey for chilli.

Don't forget cumin powder and a bit of chocolate.

Use real chillis chopped, fry some with the onions and meat, cook some through when you add the tomatoes.
 
I tried making my own chili a couple of times and it always turns out bland. Ive gone back to using the Colemans packet mix now (hot version). You have to add a tin of tomatoes, tin of kidney beans, 500g mince and some water and it tastes great. I sometimes add a couple of fresh chillis with the seeds and usually put a couple of heaped teaspoons of chilli powder in as well.

An ingredient i didn't add when i made from scratch was chilli flakes. Could this be why it failed?
 
If it was tasting bland you might have not added enough salt? dont forget the key spices, cumin and coriander.... salt and pepper obviously and chilli powder
 
Just buy both of hestons books. It's the classical dishes. Chili con carne, spag bol, fish and chips, steak, fish pie and loads more. But done properly. They aren't as hard as you would think and if you so wish they are very easy to simplify.

What ever you do cook slowly for a few hours.
 
2 tps cumin
1 tsp chili powder
1 tsp paprika
couple of cloves of garlic

I prefer to use pasata to tinned tomatoes, used to use tinned but feel the pasata gives a nicer texture/taste.

Onion, mince, fresh chilies. oh and salt + pepper.

Make sure you make it a couple hours before hand so the flavours can combine properly.
 
Chilli : feeds 6-8 : freezable
---
fry off: -
8 medium onions coarsely chopped
8 large cloves of garlic finely chopped
olive oil

add: 1Kg coarse beef mince 'till browned

add: -
1 large glass red wine
2 tins baked beans
2 tin chopped tomatoes
2 tins red kidney beans

bring to boil then turn down to simmer

add: -
3 red/green chillies (medium) finely chopped - remove seeds if not wanting hot.
3 peppers chopped (remove seeds and pith)
1/2 head of cellery
4 large carrots cut into chunks
2 beef oxo
5 tbsp tomato puree
3 tsp paprika
3 tsp ground cumin
juice of 2 lemons
juice of 2 limes
8 rashers smoked bacon (fried and cut into strips)
salt and pepper to taste

simmer for 1-2 hours. stir regularly or it may catch.

serve with rice (or chips) and a quarter lime per person, to be squeezed
over chilli to taste.

tastes better if frozen for a week.
may require a little water (or more wine) adding on reheat if gone too paste like.
 
[FnG]magnolia;15453263 said:
Good chilli is all about the cumin.

http://www.bbc.co.uk/food/recipes/database/besteverchilliconcar_65578.shtml

This uses steak, not mince, and is far better for it. It's very easy and quick to prepare and tastes fantastic.
Click to expand...

That sounds like it would be nice, Ive never given a thought to using cubed steak instead of mince. There appears to be very little chili content though.

Would using seeds be much better than the ready ground powder?

Might give it another try and use my slow cooker to let it cook for a while.
 
Mark A said:
That sounds like it would be nice, Ive never given a thought to using cubed steak instead of mince. There appears to be very little chili content though.

Would using seeds be much better than the ready ground powder?

Might give it another try and use my slow cooker to let it cook for a while.
Click to expand...

The seeds deliver a slightly different taste to the powder but I should have mentioned that I change the recipe slightly. I double up on the chilli powder and cumin seeds, and also add 1 tbsp of cumin powder and coriander leaf powder. I serve it with jalapenos but I'd add fresh chilli if for some reason I wasn't serving with these.

I normally make mine in the morning, let it cook for an hour and a half and then remove from the heat and put the lid on. I'll then re-heat it later on when we're ready to have our meal. This allows the flavours to mix and makes a noticeable difference to the taste. Slow cooking works very well with the recipe.

Anyway, hope you have better luck next time! :)
 
http://www.proatcooking.com/recipe4.html
http://www.proatcooking.com/episode4.html

* 1.5 pounds beef, in 1 inch cubes (chuck or sirloin is ideal).
* 1 pound extra lean ground beef.
* 0.5 pounds pork chop, in 1 inch cubes. This better be the best pork chop you can find. I like my meat chunkier so I won't put up with ground pork.
* 4 cloves of garlic, finely chopped like in the show.
* 1 large onion, finely chopped.
* 1 poblano pepper, diced. reen bell pepper will do if you are all about amateur hour.
* 1 red pepper. It's not necessary, but I just like to see some red stuff in my chili. you don't have to like it 'cuz you are a noob.
* 2 jalapeno peppers, diced. You don't have to keep all the seeds 'cuz you are obviously a school girl who couldn't handle the heat.
* 1 12 oz can beer-lager. Go cheap , dude.
* 1 can pinto beans.
* 1 can kidney beans.
* 1 can diced tomatoes.
* 1 can tomato paste.


The following spices are purely personal preferences. I feel like a bold flavored chili, so I am gonna use a **** load of these. I highly recommend you to feel free to add or reduce whatever you prefer. I just don't want to hear any crying, and I couldn't care less if you do.

* 2 tbsp beef stock.
* 1 tbsp dried oregano.
* 1 tbsp unsweetened cocoa powder.
* 1 tsp AP flour.
* 1 tbsp cumin.
* 2 tbsp paprika.
* 4 tbsp chili powder.
* 1 tbsp ground cayenne pepper + more to taste.
* 1/2 tbsp ground cinnamon.
* 1 tsp coriander seed.


Preparation:

1. In the same pot that you will be stewing the chili in, heat the oil over medium heat.
2. Add diced onions and garlic, stir for 1 minute, add and brown the cubed meat and pre-cooked ground beef.
3. Add diced pepper and jalapeno, then get your sister to mix it well, and let it cook for a bit.
4. Add beer (try not to drink it all, save some for cooking, but definitely finish whatever is left).
5. Throw all the spices into the pot and stir to make sure this is very evenly distributed.
6. Allow chili to come to a boil, then add beans, tomatoes, paste.
7. Bring back to a boil, lower heat, and simmer over low heat for 1 hour. Look it up in the dictionary if you don't know what it means to simmer.


Easy enough? Better be. I wouldn't worry so much about making a mess while doing this 'cuz your mum will obviously clean up after you 'cuz come
on! That's her job, *******.
Click to expand...

/thread

I've made it a few times and it has always tasted goooood.
 
There must be a million and one recipies available on the web; do some research and use fresh ingredients .... kids today!
 
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